Blueberry Stuffed Cornish Hens
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
cornish game hens
thawed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
lemon juice
|
|
| ¼ | cup |
angostura bitters
4 c fresh blueberries, 4 ts sugar, 1/2 c butter or margarine, 8 sm bay leaves |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
cornish game hens
thawed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
lemon juice
|
|
| 59 | ml |
angostura bitters
4 c fresh blueberries, 4 ts sugar, 1/2 c butter or margarine, 8 sm bay leaves |
* |
Directions
Sprinkle game hens inside and out with salt and pepper.
Mix oil, lemon juice and Angostura Bitters and brush game hens with mixture inside and out.
Fill each bird with ½ cup blueberries and ½ teaspoon sugar.
Sew or skewer opening and place on a shallow pan.
Spread soft butter over breasts of birds and place bay leaf on butter.
Roast in a preheated 350℉ (180℃) oven for 1 hour or until leg is easily moved.
Makes 8 servings.
